Hollandaise Sauce is one of those things that I’ve always ran away from. Too much whisking, too high a chance of scrambled eggs, and way too much effort for a little bit of sauce.

This morning however my wife decided that she would like soft poached eggs with smoked salmon for breakfast and I thought that I might as well go the whole hog and make some hollandaise sauce to turn it into a Salmon Eggs Bennedict. I decided that I must be able to make a decent hollandaise in a food processor to save all that whisking, sweating and double boiler action and after searching the web for a few different ideas this recipe is what I came up with. The resulting sauce was a nice consistency and made way too much for what I needed at the time – perhaps enough for six serves – so I’ll have to work out how I can reheat it to use another day.

I’ll post some pictures next time I make it.